Crockpot Peach Cobbler
There’s something undeniably comforting about a warm peach cobbler, and this Crockpot version brings that nostalgia to your kitchen with minimal effort. Sweet peaches meld with warm spices, creating a luscious filling that’s pure bliss.
Topped with a buttery, golden crumble and cooked to perfection in your slow cooker, this dessert skips the oven but sacrifices nothing in flavor or texture. It’s the ultimate treat for busy days or last-minute gatherings.
Whether served with creamy vanilla ice cream or a dollop of whipped cream, this semi-homemade masterpiece is guaranteed to impress. It’s the perfect marriage of simplicity and indulgence, ready to brighten any table.
Crockpot Peach Cobbler Ingredients
Peach Pie Filling – Juicy, sun-ripened peaches bathed in a sweet syrup create the luscious foundation of this comforting dessert.
Warm Spices – Cinnamon and nutmeg infuse the cobbler with cozy, aromatic notes that elevate its classic flavor profile.
Flour and Baking Powder – The building blocks of the tender, golden topping, lending structure and a light, crumbly texture.
Butter – Cold and cubed, it adds richness and a buttery melt-in-your-mouth finish to the topping and crumble.
Brown Sugar – A key player in the crumble, delivering a deep caramel sweetness that balances the fruity base.
Vanilla Extract – Enhances the sweetness and brings a subtle warmth, tying all the flavors together beautifully.
Crockpot Peach Cobbler Ingredients
Peach Pie Filling – Juicy, sun-ripened peaches bathed in a sweet syrup create the luscious foundation of this comforting dessert.
Warm Spices – Cinnamon and nutmeg infuse the cobbler with cozy, aromatic notes that elevate its classic flavor profile.
Flour and Baking Powder – The building blocks of the tender, golden topping, lending structure and a light, crumbly texture.
Butter – Cold and cubed, it adds richness and a buttery melt-in-your-mouth finish to the topping and crumble.
Brown Sugar – A key player in the crumble, delivering a deep caramel sweetness that balances the fruity base.
Vanilla Extract – Enhances the sweetness and brings a subtle warmth, tying all the flavors together beautifully.
Recipe Tips
- Choose Quality Peach Pie Filling
The star of this cobbler is the peach pie filling. Opt for high-quality canned filling to ensure rich, sweet, and juicy flavors. If you have fresh peaches on hand, you can create your own filling by cooking peeled, sliced peaches with sugar and a bit of cornstarch until syrupy. - Keep the Butter Cold
Cold butter is essential for achieving a crumbly, flaky topping. Ensure the butter is straight from the fridge and diced into small cubes before adding it to the flour mixture. Overmixing will result in a dense topping, so pulse just until combined. - Use Paper Towels to Prevent Soggy Topping
Placing paper towels under the slow cooker lid prevents condensation from dripping onto the cobbler, keeping the topping crisp and golden. This step is especially helpful for those using slow cookers that trap excessive moisture.
What to Serve with Crockpot Peach Cobbler
- Vanilla Ice Cream
A scoop of creamy vanilla ice cream is the ultimate pairing for warm peach cobbler. The cold, velvety texture complements the hot, spiced fruit filling perfectly. - Whipped Cream
Light, airy whipped cream adds a refreshing contrast to the rich, buttery crumble. Sprinkle a touch of cinnamon on top for added flair. - Fresh Mint Garnish
Add a few sprigs of fresh mint for a pop of color and a hint of freshness. This simple addition enhances the dessert’s presentation and balances its sweetness.
FAQ
1. Can I use fresh peaches instead of canned pie filling?
Absolutely! Replace the canned filling with about six fresh peaches, peeled and sliced, and cook them with sugar and cornstarch until syrupy before adding them to the slow cooker.
2. How do I store leftovers?
Store any leftover cobbler in an airtight container in the refrigerator for up to three days. Reheat portions in the microwave or oven to restore warmth and flavor.
3. Can I prepare this ahead of time?
You can assemble the peach filling and topping separately in advance. Store the topping in the fridge and the filling in the crock until you’re ready to cook.
4. What if my cobbler topping turns out soggy?
If the topping is soggy, it’s likely due to trapped condensation. Using paper towels or a clean kitchen towel under the lid helps absorb excess moisture for a crispier top.
Crockpot Peach Cobbler
Ingredients
- Peach Cobbler
- 2 cans 21 oz each peach pie filling
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ÂĽ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- â…“ cup granulated sugar
- 2 teaspoons baking powder
- ÂĽ teaspoon ground cinnamon
- ÂĽ teaspoon salt
- ½ cup 1 stick unsalted butter, chilled and cubed
- Âľ cup whole milk
- Brown Sugar Crumble
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- ¼ cup ½ stick unsalted butter, cold and cubed
Instructions
- Prepare a 6-quart slow cooker by greasing the interior of the crock. Pour in the peach pie filling and stir in the vanilla extract, ground cinnamon, and nutmeg until well combined.
- In a food processor, combine the flour, granulated sugar, baking powder, ground cinnamon, salt, and the cubed cold butter. Pulse the mixture until it achieves a crumbly texture. Gradually add the milk while pulsing, stopping as soon as the batter comes together. Avoid overmixing to ensure a light consistency.
- Drop spoonfuls of the batter over the peach mixture, aiming to cover as much surface area as possible. Gaps are acceptable, as the batter will spread and expand while cooking.
- To reduce condensation, place several sheets of paper towels over the top of the slow cooker before securing the lid. If your slow cooker runs hotter than average, you may opt to skip this step to prevent overheating, though the cobbler may have a softer top.
- Cook on High for 2 to 2 ½ hours. In the meantime, clean the food processor and use it to prepare the crumble topping by pulsing together the brown sugar, flour, and cubed cold butter until a crumbly texture forms. Transfer the crumble to a small bowl, cover, and refrigerate until needed.
- After 90 minutes of cooking, sprinkle the chilled crumble topping evenly over the cobbler, breaking apart any large chunks. Replace the lid and continue cooking for the remaining time.
- Once the cobbler is fully cooked, allow it to rest for 10 to 15 minutes before serving. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
- Notes
